Friday, June 24, 2016

Rustic Chicken Gratin

This recipe will be an experiment in spices and flavors since I have never used curry and have no idea what it tastes like.  I'm broadening my horizons!

I would make a simple change . . . use fresh vegetables, it is what is preferred. Maybe I'm weird, but I don't usually like the taste of frozen vegetables and prefer fresh.  As far as mushrooms, canned is ok, but I absolutely love fresh mushrooms.

Cheddar cheese?  I will use it the first time, but I'm not convinced this will be as good as it could be with another type of cheese.

Serving Size / Yield
4-6 servings


    • 1 C. butter
    • 1 C. onion, chopped
    • 1 C. flour
    • 1 tsp . salt
    • 1/2 tsp. curry powder
    • 1 (4-oz.) can sliced mushrooms, drained
    • 1 (13-oz.) can evaporated milk
    • 1 (10-oz.) pkg. frozen broccoli spears, drained
    • 3 chicken breasts, chopped
    • 2 C. cheddar cheese, shredded
    • 4 C. white rice, cooked


Preheat oven at 375 degrees F. 

Melt butter in skillet, add onions and saute until tender. Remove skillet from heat. 

Stir in flour, salt and curry. 

Drain mushrooms. Add water to 1/2 C. mushroom liquid and add to flour mixture in skillet. 

Blend in evaporated milk until smooth and add mushrooms. 

Cook over medium heat, stirring until sauce thickens. 

Spread cooked rice on bottom of 13-by-9-inch baking dish. 

Arrange chicken and broccoli over rice. 

Pour sauce over mixture and cover with cheese. 

Bake for 20 to 25 minutes.

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